Some recipes are born from cravings, others from convenience—this one was both. I first whipped up these crispy Chicken Spring Rolls on a rainy evening with leftover veggies and a single chicken breast in the fridge. What started as a “make-do” snack turned into a full-on obsession.
These golden parcels are crunchy on the outside, juicy on the inside, and packed with flavor thanks to garlic-sautéed chicken, sweet carrots, crisp cabbage, and a punch of black pepper.
If you’re watching your weight or trying to cut down on heavy meals, these rolls are a smart choice. They’re light, protein-packed, and easy to air-fry or shallow fry, making them a great alternative to greasy fast food.
Plus, eating meals rich in lean protein (like chicken) and fiber (from veggies) is shown to support better digestion and even assist in weight loss. The real secret? It’s all in the filling. Sautéing garlic first builds aroma, and the splash of soy and vinegar brings that irresistible umami tang.
Serve it up with this Honey Gochujang Sauce for a spicy-sweet dip or cool things down with a refreshing Iced Tea Lemonade on the side.
Crispy. Satisfying. Totally binge-worthy.
Why You’ll Want to Make This Again and Again!
These spring rolls aren’t just a recipe—they’ve become a kitchen favorite. Here’s why I keep coming back to them (and why you might, too):
- Born from simplicity, now a party essential: I first made these rolls when my fridge was nearly empty—and now they’re a regular on every party table I set.
- Crispy without the guilt: I love something crunchy, but not dripping with oil. Air-frying these gives the perfect crisp while keeping things light.
- Customizable for every eater: I’ve swapped out the chicken for tofu on meatless days, and honestly? Just as flavorful. It’s a win for vegetarian guests too.
- Weeknight lifesaver: I often prep a batch and freeze them. On busy days, having these ready to go is a total blessing.
- Great for clean eating goals: Packed with lean protein and fiber-rich veggies, they’re incredibly satisfying—and they’ve helped me stay on track without feeling like I’m missing out.
Chicken Spring Rolls Recipe
Equipment
- Wok or large frying pan
- Knife and chopping board
- Mixing bowls
- Spoon or spatula
- Spring Roll Wrappers
- Small bowl (for flour paste)
- Deep fryer or deep pan (for frying)
- Paper towels (for draining excess oil)
Ingredients
- Oil – 2 tblspn + for deep frying
- Garlic – 6 cloves chopped finely
- Boneless Chicken Breast – 2 sliced thinly
- Onion – 1 large sliced thinly
- Cabbage – 3 cups sliced thinly
- Carrots – 1 large sliced thinly
- Capsicum / Bell Pepper – 1 sliced thinly
- Soy Sauce – 2 tblspn
- Vinegar – 1 tblspn
- Salt to taste
- Sugar – 1 tblspn
- Black Pepper – 2 tsp
- Spring Roll sheets – 20
- All Purpose Flour / Maida – ¼ cup
- Water little for making paste
Instructions
- Heat oil in a wok, add chopped garlic, and sauté until fragrant.
- Add sliced chicken and cook until no longer pink.
- Toss in onion, cabbage, carrot, and capsicum—sauté for 3–4 minutes.
- Season with soy sauce, vinegar, sugar, salt, and black pepper. Mix well and let it cool.
- In a small bowl, mix all-purpose flour and water to make a sticky paste.
- Place filling on spring roll sheets, roll tightly, and seal edges with flour paste.
- Heat oil for deep frying. Fry rolls until golden brown and crispy.
- Drain on paper towels and serve hot with your favorite dip or Honey Gochujang Sauce.
Nutrition Info:
| Nutrition | Value |
| Calories | 421kcal |
| Carbohydrates | 7g |
| Protein | 17g |
| Fat | 36g |
| Sugar | 3g |
| Sodium | 408mg |
Time For Flavorful Tips!
Toss Veggies with Salt Early: After slicing, sprinkle a pinch of salt on cabbage and carrots, let them sit for 5 minutes, then squeeze out excess water—this keeps your filling crisp, not soggy.
Cool Filling Completely: Let your cooked filling rest at room temperature (or pop it in the fridge) before rolling. Warm filling can steam the wrapper and lead to splitting.
Master Your Seal: Use a thin layer of flour paste and press firmly—any gaps invite oil inside. For an extra-strong seal, dust the wrapper edge with a bit of cornstarch before pasting.
Oil Temperature Management: Maintain your frying oil around 350 °F (175 °C). Too hot, and the outsides burn before the center’s done; too cool, and rolls soak up oil. A small cube of bread dropping in should sizzle and turn golden in about 20 seconds.
Double-Fry for Next-Level Crunch: Fry once until just golden, drain for a minute, then return briefly to the oil. This two-stage fry gives a lighter, super-crisp shell.
Rest on a Wire Rack: Skip the paper towels—let rolls cool on a rack so air circulates all around, preventing steam softening the crust.
Customize Your Fill: Stir in a teaspoon of toasted sesame oil or a dash of Chinese five-spice for depth, or finish with finely chopped scallions for a fresh pop right before rolling.
Quick Questions?
Q: Can I use frozen spring roll wrappers?
Ans: Yes, just make sure to thaw them completely and keep them covered with a damp cloth while working to prevent drying out.
Q: How do I keep spring rolls crispy for longer?
Ans: Serve them immediately, but if needed, place them in a warm oven (around 100°C/210°F) on a wire rack to keep them crisp without overcooking.
Q: Can these be made ahead of time?
Ans: Definitely! Roll and freeze them uncooked. Just fry directly from frozen—no need to thaw, just fry a bit longer on medium heat.
Q: Can I air-fry or bake these spring rolls?
Ans: Yes! Brush or spray lightly with oil and air-fry at 180°C (350°F) for about 10–12 minutes or bake for 20 minutes, flipping once halfway through.
Q: What’s the best dip to serve with these?
Ans: Sweet chili sauce is a classic, but try this Honey Gochujang Sauce for a bold, spicy-sweet twist—it’s a flavor bomb!
